Lacticaseibacillus casei improves textural, functional, and sensory properties and phenolics’ bioaccessibility of frozen desserts prepared using water-soluble extract of rice by-product and Spirulina platensis

Abstract

The impact of probiotic (Lacticaseibacillus casei, 8 log CFU/g) and/or prebiotic (polydextrose, 5 g/100 g) on the technological and sensory properties, phenolics bioaccessibility, and functional properties (in vitro antidiabetic, anti-hypertensive, and antioxidant activities) of frozen desserts processed with water-soluble extract of rice by-product and Spirulina platensis biomass was evaluated during storage (120 days/-18 °C). Prebiotic products were more consistent and cohesive and showed higher melting rates. Probiotic and/or synbiotic products had higher phenolic compounds bioaccessibility (gallic acid, epigallocatechin gallate, epicatechin gallate, and chlorogenic acid) and functional properties (antioxidant, ACE, ⍺-amylase, and ⍺-glucosidase inhibitory activities), lower thrombogenic and atherogenic indices and improved technological (lower firmness, consistency, cohesiveness, and viscosity) and sensory (increased mint aroma and flavor intensity) properties. L. casei survived in simulated gastrointestinal conditions (>6 log CFU/g) and did not impair sensory acceptance. In conclusion, probiotic and synbiotic frozen desserts show improved functional, technological, and sensory properties.